Chinese Food

Cooking Steps

1. 

   Step1:Mix the flour with salt. Slowly add water and stir.

2. 

   Step2:Knead into smooth dough. Cover with wet cloth or plastic wrap. Wake up. Knead again in the middle. Wake up.

3. 

   Step3:Meat.

4. 

   Step4:Pepper.

5. 

   Step5:Five spices.

6. 

   Step6:Sugar (I use Stevia from diabetics).

7. 

   Step7:Chicken powder.

8. 

   Step8:Cooking wine.

9. 

   Step9:Laopai.

10. 

    Step10:Raw.

11. 

    Step11:Salted prawn powder (broken by wall breaking machine).

12. 

    Step12:The amount of cooking oil. I usually take the adjusted filling and luster as the standard. It can be increased at any time.

13. 

    Step13:The meat is mixed in one direction first. Break up the eggs on one side.

14. 

    Step14:Again. Refrigerate in hot weather.

15. 

    Step15:Remove the roots of fennel, wash it, and chop it.

16. 

    Step16:Before packing, mix the onion, sesame oil and fennel. This way, the fragrance is strong.

17. 

    Step17:The dough should be evenly divided into several parts. It should be kneaded smooth and covered to avoid air drying. Take a portion, rub the long strip, and cut evenly.

18. 

    Step18:Sprinkle proper amount of flour. Rub your hands to avoid adhesion. Press the oblate circle.

19. 

    Step19:Roll out the dumpling skin.

20. 

    Step20:Put in the right amount of filling.

21. 

    Step21:Well done.

22. 

    Step22:It's packed.

23. 

    Step23:Hot water pot. Big fire, stir the dumplings. The dumplings come up. Every time you roll them, beat half a small bowl of water. Three times in total. Boiled dumplings with open lid are stronger than boiled dumpling skin with cover li

24. 

    Step24:Finished product.

25. 

    Step25:Finished product.